Coconut Peanut Noodles with Tofu
If you are good at multitasking, you can whip up this amazing coconut curry peanut noodles with tofu in under 30 minutes. This has a few steps in preparation, but is overall easy to make. Below, I will attach my recipes for homemade red curry paste(store bought will work well too) and fried tofu, since I will not review how to make these again in this recipe. While this dish is vegetarian, it is possible make it vegan. You will have to make your own red curry paste, omitting the shrimp paste. Then, leave out the fish sauce in the noodle recipe. If you want to un-vegan the noodles, pork, chicken, or shrimp are all great proteins to use. But honestly, the fried tofu in here is pretty damn good.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 2 cups coconut milk
- 1/2 cup peanut butter
- 2 tbsp fish sauce
- 3 tbsp palm sugar
- 1 red bell pepper sliced
- 1 cup fresh spinach washed
- 1/4 cup pasta water
- 3 portions kalguksa noodles or 14 oz cooked rice noodles
- 14 oz fried tofu small cubes
- green onions chopped
Garnish
- Thai chilies finely chopped
- peanuts chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Stir fry the red curry paste for 30 seconds.
- Stir in the coconut milk, peanut butter, fish sauce, and palm sugar. Simmer for 5 minutes.
- Stir in red bell pepper and the saved pasta water. Simmer for 3-4 minutes.
- Stir in the spinach, cooked noodles, and the fried tofu. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions.
- Garnish with chopped peanuts and diced Thai chilies.
